Spicy Black Bean Cakes With Avocado Butter

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A Cozy Kitchen


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1 tablespoon olive oil

1/4 cup red bell pepper, seeded and diced

1/2 cup yellow corn kernels (canned, frozen, or fresh)

1 jalapeño pepper, seeded and minced

2 teaspoons ground cumin

1 garlic clove, minced

One 15-ounce can black beans, rinsed and drained well

1/2 cup cornmeal

1 large egg, lightly beaten

2 tablespoons fresh cilantro, minced

2 teaspoons hot sauce

3/4 teaspoon salt

Vegetable oil, for the skillet

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